Creamy Garlic Mushroom Orzo

Creamy Garlic Mushroom Orzo

Total Time 25 minutes
Course Dinner
Servings 2


  • 4 cloves of garlic
  • 2 shallots 120g
  • 300 g mixed mushrooms I used chestnut, oyster and shiitake
  • 180 g orzo
  • 750 ml mushroom or vegetable stock
  • 2 tbsp nutritional yeast
  • 4 tbsp unsweetened soya yoghurt
  • 10 sprigs thyme

To serve

  • Crispy garlic breadcrumbs
  • Chopped parsley


  • Finely chop the garlic and shallots. Add to a pan with some olive oil and a pinch of salt. Cook until soft and lightly golden. Add the leaves from the thyme.
  • Tear or roughly chop the mushrooms and add to the pan. Leave to cook for at least a minute until moving. Turn up the heat slightly and cook the mushrooms until golden.
  • Add the orzo to the pan, mix well and then pour in the stock and add the nutritional yeast. Leave to simmer for 10-15 minutes or until the orzo is al dente and stock has reduced. Stir through the yoghurt, make sure it’s well combined. Serve up, sprinkle with the parsley and breadcrumbs and enjoy!
Keyword mushrooms, orzo, pasta

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